Dumpcookies Recipes

DUMP COOKIES

Dump Cookies image

I found this on another site, but nothing was said about the "dump" factor. They are quite tasty, and are easy to make.Baking times will vary from oven to oven.

Provided by FLUFFSTER

Categories Drop Cookies

Time 2h

Yield 5 dozen

Number Of Ingredients 13

Ingredients

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 cups rolled oats (oatmeal)
1 cup milk chocolate chips
1 cup butterscotch baking bits
1/2 cup walnuts, chopped
1/2 cup flaked coconut

Steps:

In a large bowl, beat the butter with an electric mixer, or (stand mixer)for 30 seconds.
Add the granulated sugar, brown sugar, baking soda, and salt. Beat the mixture til creamy. Beat in the eggs and vanilla until well combined.
Add the all-purpose flour and beat until the mixture is conbined. Stir in the rolled oats, milk chocolate pieces , butterscotch pieces, the chopped walnuts, and the coconut.
Drop the cookie dough by rounded teaspoons 2 inches apart on ungreased cookie sheets.
Bake in a 375°F oven for 8 to 10 minutes or until cookies are lightly browned.
Remove baked cookies from the cookie sheets and cool on wire racks.

DUMP S'MORES

Dump S'mores image

No need to wait for a campfire-- you can make s'mores on a sheet pan at home. Even better, you can make a lot at once. Let it cool, then break it up for snacks, a bake sale or easy weeknight dessert.

Provided by Food Network Kitchen

Categories dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 4

Ingredients

Nonstick cooking spray
14 graham cracker cookies (each 2 1/2 by 5 inches)
8 ounces semisweet chocolate, finely chopped
4 cups mini marshmallows

Steps:

Preheat the oven to 400 degrees F. Spray a 18-by-13-inch baking sheet lightly with nonstick cooking spray.
Place the graham crackers on the baking sheet so they are touching each other. Top with the chocolate and marshmallows. Bake, turning the baking sheet once about halfway through the cooking time, until the marshmallows are puffed and golden all over, about 15 minutes.
Remove and let cool for 5 minutes, then gently push down on the marshmallows to help the chocolate adhere to the graham crackers. Let cool completely, then break the s'mores into pieces. The s'mores can be stored in an airtight container with parchment paper between the layers for up to 5 days.

DUMP CAKE I

Dump Cake I image

This cake is just as easy as dumping ingredients in a pan.

Provided by Wilma Hull

Categories Desserts Cakes Cake Mix Cake Recipes Dump Cake

Time 50m

Yield 24

Number Of Ingredients 5

Ingredients

1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
8 ounces chopped walnuts
½ cup butter

Steps:

In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 27.8 g, Cholesterol 10.6 mg, Fat 12.5 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 173.6 mg, Sugar 12.1 g

KITCHEN SINK COOKIES

Kitchen Sink Cookies image

Even though the ingredient list may seem about as long as a grocery shopping list, they're simple to make. In fact, these Kitchen Sink Cookies are so basic you can mix everything by hand; this helps to avoid over-beating, which may toughen the dough.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 14

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
1 cup sweetened flake coconut
1 cup raisins
1 cup coarsely chopped walnuts

Steps:

Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

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